Title: Potato Soup (Historic)
Categories: History Soup
Yield: 6 Servings
| 1 | qt | Peeled and cubed potatoes |
| 1 | | Pared carrot |
| 2 | | Stalks celery |
| 1 1/2 | qt | Chicken bouillon |
| 1 | c | Stale bread crumbs |
Place the potatoes, carrot, and celery in a soup pot with one quart of the
bouillon. Cook, covered, for 10 minutes or until the potatoes are soft.
Add the bread and cook 10 minutes longer. Put through a food mill or
blender. Return the puree to the soup pot; add the remaining bouillon and
heat 3 minutes longer. Correct the seasonings.
1 BULLOCK, Helen Duprey, ed.
Recipes of Ante Bellum America
Heirloom Publishing Company,
New York Submitted by John Hartman
Indianapolis, IN
12 APR 1996